It’s been too long in between breakfast posts, but I feel that my corn fritters will more than make up for my radio silence on morning meals.

My friend Kristen and I are suckers for a good corn fritter, its one of those items on a breakfast menu that we always seems to gravitate toward. We all have our favourites, and corn fritters is ours. Give me the option to add a poached egg and I am sold.

The key to a good fritter is getting the right mix of wet and dry ingredients. Too much liquid and you’re facing an uphill battle to cook it – or rather stop it from looking like the remnants of a big night, whereas too much flour and it somehow ends up as a dry, uninspiring hunk of bad corn bread. Also, a corn fritter relies on its extras – for me this has to be a fresh and zesty avocado salsa, poached egg and some chipotle sauce – its honestly the best breakfast combination and will leave you full for a majority of the day – I usually don’t need lunch after engulfing this for breakfast.

These don’t take long to make and if you’re making in large volumes you could always substitute poached eggs for fried eggs.

Serves 2 – 3

The list:

1 can corn kernels, drained and rinsed

1 small red onion, finely chopped

2 eggs, lightly beaten

Small handful of coriander, chopped

120g plain flour

1 tsp baking powder

Salt and pepper

Vegetable oil

2 – 3 eggs, for poaching

 

Avocado salsa:

1 avocado, diced

Handul of corainder, roughly chopped

1 lime, juiced

1 spring onion, finely sliced

1/2 punnet cherry tomatoes, diced

1 dash jalapeno sauce

1 pickled green chilli, finely sliced

Salt and pepper

 

Chipotle sauce:

1/3 cup sour cream

2 Tbs chipotle sauce (bought from store)

 

The method:

1. Preheat oven to 100°C.
2. Place corn kernels and the onion, eggs, coriander, flour, baking powder, salt and pepper in a bowl and mix together.
3. Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat.
4. Pour small batches (about 1/2 cup measurement) into the pan and cook in batches of three for 1 – 2 minutes each side until light brown.
5. While corn fritters are cooking, mix together all ingredients for the avocado salsa together in a bowl. Into another bowl mix together sour cream and chipotle sauce, refrigerate until ready to serve.
6. Drain fritters on paper towels and keep warm in the oven while you are making the rest.
7. Once fritters are all cooked, boil a small pot of water with a tablespoon of white vinegar, poaching one egg per serve.
8. To serve, place two fritters on a plate, top with an egg, chipotle sauce and some avocado salsa.

Enjoy!